Flaxseed bread.

(In Portuguese)

This bread came out really really soft and tasty, good to serve as a snack.

I think it would work perfectly for sandwiches as well, if baked in a loaf pan.

Adapted from here.

1 1/3 cup lukewarm water

3 level teaspoons dry yeast

2 level teaspoons brown sugar

2 tablespoons softened butter or 3 tablespoons vegetable oil with neutral flavor

1 level teaspoon salt

2 cups (300g) all purpose flour

1/2 cup (100g) flaxseeds

3/4 cup (100g) rolled oats (or 1/2 cup whole wheat flour)

(Cup measure: 240ml)

I combined the yeast, water and sugar in a bowl and let it rest for 5 minutes, so that the yeast would start developing.

After that I added the oil and salt, and little by little added the remaining ingredients, stirring with a wooden spoon. The dough was very soft.

I let it rest for 20 minutes in a warm place.

Next, I scraped the dough onto the floured counter and started kneading, adding some flour (up to 1/3 cup) to prevent it from sticking to my hands.

The dough was still very soft. I kneaded it for less than 10 minutes, then shaped a ball and placed it back in the bowl, covering with plastic.

The original recipe asks for a 1 hour and 30 minutes rise, but I wanted fresh bread in the morning, so I just let it rise for 11 hours.

There was no problem at all, even less because the weather is cold.

If it were warm, I think it would be better to leave the dough in the fridge to wait for so long.

Anyway, in the morning I kneaded the dough again, lightly, and shaped to loaves.

I placed them in a parchment paper lined baking sheet, generously floured.

I let it rise for 30 minutes before baking (when there were 15 minutes left, I turned on the oven at 230oC, high temperature, to preheat it). I sprinkled a bit of water and slashed the breads tops before putting them in the oven.

After 10 minutes, I lowered the temperature to 180oC (medium) and baked for 20 minutes more.

Then I flipped the breads upside down and turned off the heat, letting the breads in the over for another 10 minutes.

I transfered them to a rack and waited for them to cool completely.